The 12 Best Mezcals To Add To Your Bar Cart, According To Bartenders

When Del Maguey was first released 25 years ago, it was one of the first mezcals to go mainstream in the U.S. It's remained a classic for a reason. The twice-distilled and unblended 100 percent mature agave has a pure, crystal clear taste that drinkers love.

"Del Maguey Vida mezcal is a great introduction to mezcal," said Sek Saraboon, bartender at the Thai restaurant MayRee in New York City. "It is smoky and compliments many different flavors including citrus and agave to create smooth cocktails. I love mixing it with yuzu to create a unique smoky-sour flavor.”

"Pal'alma is the brand that all Connoisseur's will have at home," said Juan Coronado, co-founder of Mijenta Tequila. "They are highly respected in the Mezcal community for its distinctive approaches.”

"This mezcal from Rompe Corazon has a nice smokiness that is toasty with hints of oak and caramel," said Bobby Leonardo, head bartender at Thai restaurant Wayla in New York City. "[It has] a smooth yet a mild burn in the middle and is a well-balanced reposado mezcal."

This mezcal uses a high quality agave called Tobala, giving a smoother finish. "I also love the story behind Union Mezcal," said Mia Crusto, general manager of ROOF on the Wit in Chicago. "They source the mezcal from local farmers and micro distilleries and pay them for their products as entrepreneurs, not as employees. It's a small way to show how they value the product and the people over the money and the business.”

This bottle has been voted double gold and "mezcal distillery of the year" in competitions and uses ingredients harvested form high altitudes. This exposes them to more various temperatures which allow more flavors to come through.

If you like your mezcal smoky, but not too smoky, you'll appreciate the taste of this Bozal botttle. The citrus and floral notes provide a natural balance to Bozal's natural smokiness.

With each bottle hand-labeled with the details of its batch, you can see the love put into this mezcal. "The first thing to hit my palate was notes of guava, barbecued bubblegum, honeycomb, and candy, creating a really complex and satisfying spirit for aperitif or digestif," said Amir Babayoff, bar director at Ophelia in New York City.

While most mezcals are made for sipping, the smooth, crisp flavor of this Montelobos bottle (and the easy-on-the-wallet price point) makes it perfect for cocktails.

"With a touch of pine and citrus notes, Mal Bien Mezcal makes a wonderful sipping or cocktail mezcal," said Ted Rink, beverage director of BLVD Steakhouse in Chicago. "This label also works with multiple small production mezcaleros to deliver distinct expressions."

With notes of chocolate, fig, prickly pear, and sweet potato, El Silencio's fruity mezcal is nothing if not full-flavored. "Distilled in clay stills, this mezcal leads with tropical notes and finishes with an earthy, almost creme brûlée-like creaminess," said Joey Smith, beverage director at Mediterranean restaurant Zou Zou's in New York City. "It's a delicious spirit to sip on."

"The distillation technique [of pechuga-style mezcal] imparts highlighting the fruit aromas, while preserving the agave’s roasted flavors," said Jesse Filkins, beverage director of Chicago-based Bonhomme Hospitality. Raw turkey breast is hung over the copper sills to add a "fatty roundness to the taste and a body to the mezcal that makes it that much more enjoyable."

Legend has it that Ilegal Mezcal founder John Rexer used to dress as a priest to smuggle the good mezcal into the United States from Mexico. And when you taste this bottle's full-bodied agave flavor, you'll be glad that he did.

"It is a delicious un-aged mezcal," said Dylan Cocco, beverage director of neighborhood restaurant Wood in Chicago. "[It's] easy to drink for new entrants to this category as it has a great balance of smokiness, earthiness, and fruity and floral qualities."